AUTUMN 2020 Vol. 61, No. 4 $6.95 U.S.

Herman Aihara 100th Year Memorial

Featuring: • Herman & Cornellia: A Real Team • Valuable Lessons Learned • Experiences with Herman • Unforgettable Memories back to the 1960s as you will read in similar selections from 1979-1985. Editor’s Notes his remembrance and he agreed to act Herman’s other books include his as contributing editor as a gift in Her- best-seller Acid and Alkaline; Basic man’s memory. Macrobiotics containing his research The next step was to gather pho- and knowledge of nutritional aspects Welcome to the Herman Aihara 100th tographs. Sandy contacted photogra- of macrobiotics; Milk: A Myth of year memorial issue. pher Paul Orbuch, who took many Civilization; and Soybean Diet (now The idea for this tribute comes excellent photographs of Herman in titled Miso and Soy Sauce for Flavor from the September 1993 issue of the late 1970s and early 1980s. Paul and Protein) and Natural Healing Macrobiotics Today honoring the also took the excellent photographs from Head to Toe with Cornellia. He 100th year anniversary of George Oh- for Cornellia’s DŌ of Cooking. Af- also contributed to Rice and the Ten sawa’s birth, October 18, 1893. In that ter looking at all the photographs in Day Rice Diet and translated books issue, Herman wrote an article about the Foundation’s and Sandy’s col- such as Sotai Natural Exercise. Ohsawa and ended it with his aim to lections, we decided for the cover of Another thing Ohsawa began in live to age 100. While this didn’t hap- this issue on Paul’s portrait of Her- his first year in the U.S. was summer pen, we decided an issue devoted to man we used on the cover of Learn- camps, first on Long Island and the Herman would be welcomed. ing from Salmon in 1980. Sandy then second in upstate New York. Herman We planned to reprint Herman’s contacted his friend, Photoshop mas- and Cornellia continued the tradition article from the 1993 issue, at least ter Peter Donaldson, who made the after moving to California. They held one other article from Herman, and photographs come alive. Our sincere the annual gatherings around Cali- the recipes from the birthday dinner thanks to Peter, Paul Orbuch, and ev- fornia in the 1960s before settling Cornellia cooked for him in 1972. We eryone who contributed to this issue. at French Meadows as a permanent also thought it would be great to have Herman’s life’s work was enunci- home in 1970. The camp provided an stories and remembrances of Herman ating macrobiotic philosophy as orig- unparalleled community experience and asked readers to send them to us. inally expressed by George Ohsawa, in nature and many of the stories in We received such an overwhelming adding some of his own thinking. this issue confirm the fond memories response that we soon realized they He accomplished this by cofounding people have for the camps. would fill the entire issue and our (with Cornellia) two organizations— Lastly, Herman and Cornellia plans changed. the George Ohsawa Macrobiotic toured the U.S. by van many times I asked a former editor of Macro- Foundation as an educational and to spread Ohsawa’s teachings. They biotics Today, Sandy Rothman, if he publishing entity in 1971 and the travelled from place to place from the would be willing to review the sub- Vega Institute in 1974 as a residential West Coast to the East Coast across missions and help with the project. learning center. southern states and back again through His association with Herman goes Much of the information about northern ones. There is no way to es- the macrobiotic movement in the timate the total effect of these trips as Classified early 1960s would have been lost if they helped propel the macrobiotic not for Herman’s decision and fore- community into a movement. sight to begin publishing a newslet- Someone once asked Herman, The Multipure Aqualuxe Water ter/magazine in May of 1960. He “What do macrobiotic people die Filter removes 99.9% of viruses/ continued publishing it until his pass- of?” Herman replied simply, “Over- bacteria, including Coronavirus, ing in February of 1998. All of the is- working.” We can only hope to be as without removing healthy minerals. sues contain Herman’s influence and influential in our lives as Herman and Since 1970, Multipure has been the many include his writings. Cornellia were in theirs. Our grati- industry leader. Other filters avail- In 1979, Sandy gathered Her- tude is endless and unlimited. able that remove forever chemicals man’s prior articles, essays, and etc., though not viruses. Dealerships transcribed lectures and Learning available. Gordon Kobayashi, Dealer from Salmon was published in 1980. We will return to our normal format #434326, [email protected]. A second volume compiled by San- in the next issue. Stay safe and in (209) 273-7286. dy and me, Kaleidoscope, includes touch at [email protected].

2 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com Features

Continuous publication since 1960

Managing Editor Carl Ferré Herman & Cornellia: A Real Team ...... 4 Contributing Editor Jane and Lino Stanchich, Larry Cooper, Verity Grace Turner, Sandy Rothman Eunice Farmilant, Takeji Saito, Hugh Tinling, Cynthia Briscoe, Publisher Sylvia Ruth Gray, Yoshiumi Nanabayashi, and Gerald Booth George Ohsawa Macrobiotic Foundation

Special Members Nancy Adler, Michael Bauce, Sean Braniff, Michael Valuable Lessons Learned ...... 11 Brown, Simon Brown, James Brunkow, Kelsey Carl Ferré, Chuck Lowery, David Briscoe, Julia Ferré, Bill Brunkow, Robert Carr Jr., David Catron, Maria and Tara, Mike Chen, and Phyllis Parun Mike Chen, Michael Clennan, Michele Clifford, Packy Conway, Elaine Danforth, Carl Ferré, Julia Ferré, Gus Ferré, Nels Ferré, Peter Fraser, Bob Fritz, Tim Galanek, Karen Garvey, Matthias Grabiak, Francine Experiences with Herman ...... 17 Harper, Susan Haase, Susanne Jensen, Andy Johns, Regina Izyderczak, Sue Hunter, Beth Kaufman, Kathy Sandy Rothman, William Spear & Ellen Goldsmith, Andy Keller, Dan Lennox, Bob Ligon, Kathy Ligon, Kerry Johns, John Stevens, Alice Feinberg, Joanne Kowalenok, Loeb, Mary Lore, Chuck Lowery, Gerard Lum, Gracie Malley, Karen and Neil Malley, Saci McDonald, Peter Mary Norman, Gale Jack, Mary McCabe, Patricia Becker, Milbury, Anita Miner, Friedmar Moch, Robert Nissen- Fred Pulver, Sheri DeMaris, and Joel Wollner baum, Missy Peebles, Michael Potter, Audrey Pulis, Pete Pulis, Fred Pulver, Jean Richardson, Michael Ros- soff, Bob Ruggles, Alice Salinero, Sue Shimmon, Lino Stanchich, Laura Stec, Kathy Swasey, George Sweet, Unforgettable Memories ...... 24 Hugh Tinling, Shirley Tung, Cynthia Vann, Verne Edward Esko, Brent MacPhail, Denny Waxman, Jeferson Varona, Mark Vilkaitis, Kazuko (Yamazaki) Yagi, Denny Waxman, and Marketa Zeleznikova Applegate, Kazuko (Yamazaki) Yagi, Bob Ligon, Peter Underline indicates current Board of Directors Milbury, Alex Pappas, Ginat Rice, and Verne Varona Macrobiotics Today is published quarterly by the George Ohsawa Macrobiotic Foundation, 1277 Marian Ave, Chico, CA 95928; 530-566- 9765. Copyright ©2020 by the George Ohsawa Herman Aihara (Nobuo Nishiyama) Macrobiotic Foundation. All rights reserved. Annual subscription rate in the United States September 28, 1920, Arita, Saga Prefecture, Japan— and possessions: $25; elsewhere, US$40. Yearly February 25, 1998, Oroville, California subscriptions with membership privileges (see back cover): in the United States and posses- sions: $25; elsewhere, US$40. Single copies of back issues are available upon request for US$7, includes shipping. For subscriptions, address changes, and advertising information, write PO Departments Box 3998, Chico, CA 95927-3998, or call 530- 566-9765. For timely delivery, address changes must be received in our office by the 10th of the month preceding an issue. Editor’s Notes ...... 2 Address editorial correspondence to PO Box 3998, Chico, CA 95927-3998. Send e-mail to: Community Resources Network ...... 31 [email protected]. Manuscripts, photographs, and artwork are welcome. Sub- missions may be edited for clarity and space. Cover: Herman Aihara in March of 1980 Postmaster: Send address changes to Photo by Paul Orbuch Macrobiotics Today, 1277 Marian Avenue, Chico, CA 95928. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 3 Herman & Cornellia: A Real Team

Jane and Lino Stanchich, Larry Cooper, Verity Grace Turner, Eunice Farmilant, Takeji Saito, Hugh Tinling, Cynthia Briscoe, Sylvia Ruth Gray, Yoshiumi Nanabayashi, and Gerald Booth

hiking to magnificent waterfalls, and A True Joy enjoying evening campfires and mu- Jane and Lino Stanchich sical shows. Meals were cooked on Friendly, warm, knowledgeable, wood—(wood Lino chopped daily)— nature-loving, courageous, humble: and food that was healthy, strength- These words epitomize Herman ening, and delicious! All was done Aihara, one of our beloved macro- with Herman and Cornellia greeting biotic teachers, with whom we both everyone with happy, friendly smiles. had the privilege of studying. Lino Herman was a great teacher and I al- says, “I first met and heard Herman ways valued spending time with him. lecture in New York City in 1970. It was a true joy.” I was impressed with this devotee In 1981, Jane began to study of George Ohsawa’s expertise, ap- macrobiotics in Boulder, Colorado, proachability, and gentle personality. with Lino, as well as Sandy Green- That first day we met, I invited Her- berg and Rebecca Wood. Herman man for lunch to a vegetarian restau- and Cornellia visited and presented rant and we began to form a friend- lively lectures and cooking classes.

ship.” photo by Chris Schneider Jane, a total yinnie at the time, recalls Herman and Cornellia invited Cornellia instructing her to wash the Lino to stay in their home in San Cornellia and Herman Aihara rice shouting, “Faster! Faster!” Francisco for one month and later in 1987 at Vega Study Center One peaceful afternoon, Cornellia to their second home, Miramichi, in taught us Japanese flower arranging, the California countryside. Shortly many people thought about throwing Ikebana. What a beautiful memory. after, Lino moved to San Francisco shoes at Lino from their tents at those Thus, we also send Cornellia a heart- to work as a shiatsu therapist and early hours. felt prayer of gratitude for her dedi- macrobiotic counselor. He served for Speaking of the camp, Lino says: cation, teachings, and sharp obser- several years as assistant manager of “It was a highlight of my life, truly, vations. We enjoyed assisting her in the Aiharas’ annual French Meadows being with like-minded people who classes, going out after lectures, and summer camp in California’s Tahoe shared the macrobiotic spirit, camp- learning recipes and techniques from National Forest. Lino helped campers ing out in the fresh mountain air, lis- her cookbooks. We think of Cornellia set up tent sites and each morning he tening to lectures under the tall trees, so often and can only aspire to realize rang the loud wake-up bell. Probably eating communally at picnic tables, her level of energy and achievement.

4 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com The Aiharas both had tremendous vitality, ready smiles, and good hu- mor. Jane says, “I thought it was quite courageous of this couple and other macrobiotic teachers like the Kushis, Shizuko Yamamoto, and Noboru Muramoto to journey to America af- ter World War II, to teach this evolu- tionary, healing, and transformative lifestyle. To me, it was their fervent hope for a future peaceful world.” While other senior macrobiotic teachers dressed in more formal at- tire, Herman usually wore jeans and a plaid shirt. He was folksy and physi- cally active, loving nature, being out- doors, fishing, and teaching. Herman survived many difficult challenges in his youth in Japan and later in Amer- ica. He even survived a flooded river that nearly swept him away! Spread- ing macrobiotics was his focus and dedication in life. An extremely hard worker, he wrote many books and established, with Cornellia, the Vega Institute, a popular and influen- tial macrobiotic residential center in Oroville, California.

We both recall vividly how Her- photo by Chris Schneider man’s lectures contained detailed scientific information and scholarly Herman and Cornellia with Lima Ohsawa at Lima’s 88th birthday party at the Vega Study Center in 1987 references. His books reflected a vast macrobiotic and scientific knowl- edge, coupled with his inspiring, dents and surely dwells amid the becoming friends with them. clear approach to lifestyle principles. forests and streams he loved so well. We marveled at how Cornellia Acid and Alkaline is a study that has Thank you, Herman. could make the most incredible become a well-known guidebook, meals when it seemed we only had a gaining increased popularity and va- Sensitive and Sweet few odds and ends of food left in the lidity. Their remedy book, Natural Encouragement kitchen. She would look in our cup- Healing from Head to Toe, is a ref- Larry Cooper boards and refrigerator and tell us we erence to which we refer frequently, My wife Judi and I sponsored did not need to shop, which surprised while Learning from Salmon and Ka- Herman and Cornellia’s teaching in us. After she cooked, she was defi- leidoscope capture Herman’s diverse Southern California in the 1990s and nitely right. Watching ESPN Sports and soulful essays. it was always a joy to spend time Center late at night with Herman to We are deeply grateful to have with them. We also learned so much see how his favorite teams had done known and studied with Herman. from them at Vega. Particularly dur- that day was always fun, especially Now, we say a grateful prayer to his ing this time of severe world health to see his reactions. He loved sports spirit, one that lives on in the hearts challenges, I am even more grateful and I once asked his son why Herman and minds of his innumerable stu- for having learned from them and for liked football so much (which is not https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 5 my favorite sport) and his son memory of Herman was when answered, “My father is a war- he was alone on the farm work- rior.” ing on his vehicle. He said he Herman was invited to speak was fixing the muffler and when at a Japanese Buddhist temple in I commented that it was unusual Los Angeles and we drove over for him to be on his own, he said, for his evening talk. Herman “Yes, once in a lifetime.” I never was greeted with great warmth forgot it. When Cornellia went and glee by the temple mem- to Japan with their daughter and bers who were in Herman’s age I had to cook, I felt so sorry for group and seemed to have immi- Herman. grated to America the same time as he did. I heard the word “sen- A Totally Different sei” a lot (although I remember Perspective Herman did not like being called Eunice Farmilant a teacher) and the temple mem- My first memories of Herman bers were truly excited to be and his wife Cornellia relate to with him. I noticed that the tem- camping in the Tahoe National ple members’ physiognomies Forest in the summer of 1971. and physical attributes were a I had heard a lot about him and lot different than Herman’s even decided he would be the person I though they seemed to have would ask to write the foreword similar life experiences, both for my cookbook, Macrobiotic having immigrated to America Cooking. I thought the French photo from the Foundation archives twenty or thirty years earlier. Meadows campground would Herman gave his talk in Japa- Herman gives Cornellia an ume be an excellent way to meet him nese so I was only able to follow (Japanese plum) tree for her birthday and experience the rougher side what he was saying by watch- of living healthy without any dis- ing his drawings, which were very expressed their gratitude to him. tractions of city life. Back then, cell familiar to me. His audience became On our ride home, Herman was phones did not exist, nor did portable very serious and somewhat somber very quiet and I think sad as he stared solar—it was just food cooked out in as Herman continued talking. There out the window. I finally said some- the open, and entertainment provided was deep concern on many of their thing like, “Nice group of people.” by mother nature and human ingenu- faces as Herman talked about how Herman just nodded. I could tell he ity. many diseases can be created by poor didn’t feel like talking, lost in his There were classes in Do-In diet. I could tell that Herman was es- thoughts, and still staring out the led by Jacques deLangre who like sentially telling them to go back to window. me was accompanied by his fam- eating the way their ancestors ate. Finally, we reached home. It was ily, cooking classes, and lectures by When he finished, many of the late and Herman asked me what time various macrobiotic figures. It was temple members came up to talk it was. I smiled at him for a few mo- quite a different experience from the with him about their health condi- ments and answered quietly, “Sports very formal presentation I had en- tions and concerns and asked him for Center comes on in a few minutes.” countered when I had lived in Bos- advice. As always, Herman was di- ton for two years and studied with rect, kindly, and patient to everyone My Sweetest Memory Michio Kushi. It was a totally differ- he talked with. He was encouraging Verity Grace Turner ent perspective—very informal and them in his sensitive and sweet way. It has been a long time since I was welcoming. The campground was He answered everyone’s questions, on the farm late 1975 to early 1976. transformed into a magical village staying late into the evening. When My main memory is of Cornellia’s of brown rice eaters sitting under the we finally left the temple, everyone wonderful cooking. My sweetest canopy of conifers happily brandish-

6 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com ing their chopsticks as they hungrily devoured brown rice, vegetables, miso soup, pickled veggies, and the occa- sional dessert. At night we would trundle off to our sleeping bags, mostly sleeping on the ground without tents. The eleva- tion, pure air, and icy cold water of the nearby stream provided an accelerated atmosphere to experience significant mental change as well as physical and spiritual. I still have a need to live near forested mountains; my current dwell- ing in southwest New Mexico is less than an hour from mountain wilder- ness.

As luck would have it, my hus- photo from the Foundation archives band at the time, who was a big fan of Herman’s, decided we should relocate Herman makes a point before lunch at Vega Study Center from Rochester, New York, where we had gone so he could study zazen ally, and to this day are one of my es- was a delightful way to break up the with Philip Kapleau, to San Francisco sential condiments. Oddly enough, my day. Socially the tea times were really and move into the George Ohsawa current location is one-half mile down good for developing bonds with mem- macrobiotic study house which Her- the road from acres and acres of green bers of the household. It was very in- man and Cornellia ran. I was quite ex- onions. formal, everyone moved around while cited—Cornellia and Herman had a to- Other members of the household at munching and sipping tea—sort of a tally different style of macrobiotics— that time—early 1972—included Al- party atmosphere. much more basic and down-to-earth ice, a very cheerful Jewish mother fig- At night Herman always presided than the East Coast approach. ure who helped with cooking, an older at the head of the table, doling out wis- In the morning they would always chap named Patrick, Fred, a young dom and stories and it was very jovial. sit down to a breakfast of miso soup, man from the East Coast, and the Ai- Jiro was a big tease, and perhaps both pickles, rice, and a bowl of natto, fer- haras’ young children Jiro and Marie. children may have had trouble sharing mented soybeans that were swirled On weekends the population would their parents with so many people, but with a raw egg and some chopped scal- swell with people coming for lectures the household always felt like an ex- lions. Although they offered us natto or classes. It was always lively. tended family. to try, I couldn’t stand the taste—I had The study house provided a safe On Chinese New Year, the Aiharas no idea it was such a powerful food. harbor—outside was the world of hip- took everyone to Chinatown for a cel- A lot of macrobiotic preparations were pies, acid rock music, the occasional ebratory meal—very elaborate with accepted on blind faith. Decades later, aroma of grass being smoked as peo- many courses including Peking Duck! their nutritional values have been re- ple were caught up in the tidal wave of For the past few decades, I have raised searched and are now considered su- social change. I guess you could say I ducks on my various non-urban plots perfoods such as shiitake, ginger, and worked from home, helping to edit the of land. I know how to butcher and pickled and fermented vegetables for magazine or Cornellia’s cookbooks. cook them, and when I eat their deli- their probiotic benefits. There was not much incentive to leave cious crunchy skin, I know I have the Cornellia had the first urban -gar the house. Aiharas to thank. den I had ever seen—a small strip of We didn’t eat lunch; after a sub- I greatly appreciated Herman’s soil that ran along the side of their stantial breakfast, there would be an af- willingness to both experiment and rented house was thickly planted with ternoon tea of bancha and homemade embrace the world openly. He was green onions. They were used liber- brown bread with various spreads—it incredibly good-natured and hum- https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 7 ble. During the several months we place. We all stayed in a hot spring’s lived under their roof, I learned that inn. It remains a soothing memory. macrobiotics did not have to be rigid My memories of Herman and his or black and white. family go back years ago now. Cor- nellia’s seven letters, her autobio- Care for One Another graphical note, some English books Hugh Tinling such as The DŌ of Cooking, and doz- One of my earliest experiences ens of Macrobiotics Today magazines with Herman involved both him and line up together in my private room Cornellia—befitting as they were today with Ohsawa’s books along so strongly paired with one another. with my recently published book, Herman and Cornellia and their very Macrobiotical Worldview. I believe young children had a house at 1471 that the words in the written docu- 10th Avenue in San Francisco. It was ments we exchanged will live forever also a study house, and during the day as Kotodama (soul of language) and the main floor living room was used keep connecting a miraculous rela- for layout and editing a little mimeo- tionship between Herman’s family graphed magazine, The Macrobiotic. and my family. Though many of the other young staff only came in each day for work, Profound Teaching Style I shared an upstairs room with fellow Cynthia Briscoe student Pat Chamburs. Herman had this way of under- The Aiharas wished to relocate to stating something profound. He a country location, so they had been could ‘haiku’ a complex thought in gone for the weekend exploring the very few words. He also had a hab- lower Sierra foothills and returned it of wrapping the words in a space Sunday evening. As Pat was sleeping large enough to magnify the thought. early, I was in the living room reading His teaching style was not one to ag-

when they got home. As I read quiet- photo courtsey of Sandy Rothman gressively launch into any immediate ly in the corner, they sat on the floor extrapolations. He would simply un- facing one another, each with one leg RaeAnn and Heather Hafer moor some dirigible thought and give extended to the other—and sat there with Herman at French it ample time to float around freely, Meadows camp chatting in Japanese and each simul- watching to see where it might travel. taneously rubbing the other’s foot, you come over to the USA with me?” and then trading the extended legs. I I had just started a new automobile Gifts from Herman sensed it might be a ritual with them; business back then, so I couldn’t say Sylvia Ruth Gray and to this day am grateful to have yes to him. I met Herman in 1983 through the seen that particular part of their care My deeper relationship with Her- pages of his book Acid and Alkaline. for one another. man’s family actually was through I wasn’t particularly bright in those his wife Cornellia, as we had stud- days, but I had the instinct to experi- Memories of Herman ied together in Ohsawa’s private ment. My husband and I bought bar- and His Family school MI (Maison Ignoramus). Al- ley from a bulk food bin and drove Takeji Saito most every time she came back from over to Brookings, Oregon, to gath- I recall the first time Herman and the USA, she stayed at my family’s er some unknown sea vegetable. I I, both senior PU (Principe Unique) house. Sometimes her daughter Ma- cooked the two foods with water and students, visited and talked at my rie, her friend Pat Chamburs, and salt and ate nothing else for a week. house in Japan. He looked at photos others stayed too. Cornellia and my Then I added vegetables and miso. and books of George Ohsawa in my family visited Tsuruga Castle in Fu- Within a few months, my erratic fe- private room and asked, “Why don’t kushima, which is close to her birth- male cycle normalized to a perfect 28

8 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com days. I was hooked. I borrowed every available macrobiotic text from the local library, cooked each recipe I found, and started saving money so I could attend a school. (It’s not like my husband was going to pay for nonsense he did not believe in!) By the grace of God and the kind- ness of the Aiharas, Vega was the only school I could afford. Back in March 1984, it was the soul of simplic- ity: Herman and Cornellia, the only teachers; Chuck and Sylvia Lowery, the only staff. The food and the lec- tures were very basic, no fruit/salad/

tofu, or Chinese medicine. The most photo courtsey of Mari Kennedy important recipe I learned was morn- Mari Kennedy, Herman, Cornellia, and Matthew Brunkow ing tea, a variant of umesho kuzu to in Portland, Oregon, in the early 1980s be used daily. My favorite time was morning tea talks with Herman. Cornellia to bow our heads towards a that wanted to follow Herman and My teacher’s approach, founded photo of our teachers’ teacher: “Good study human physiology and bio- on his background in objective sci- Morning, George Ohsawa.” chemistry, as well as the books by ence (with an advanced degree in I came home with Cornellia’s macrobiotic authors. metallurgy), worked for me (inter- cookbooks. My teenage daughter I am immeasurably thankful Her- ested in science but failing out of pre- and I began cooking and ate as if we man had the courage and understand- med in the 1960s). We learned things had been starving. Within the year, I ing to transmit the teachings of Sagen like: The relative preponderance of gave birth to my second child, Olga Ishizuka, M.D., and George Ohsawa. sodium vs. potassium is the primary Maria—a perfect 7-pound testimony In the absence of this fundamental difference between animals (with to the truth of macrobiotics, and a core knowledge, humans are lost. independent movement) and plants blessed contrast to the many failed I have the greatest respect for the (whose movement is dependent on pregnancies of the prior five years. humility he exhibited while seeking the currents of wind or water). The That baby proved to be my best the few who could understand him. function of the human body depends macrobiotic coach. She nursed for Herman cured my ego-driven need to on balance between extracellular so- two years, and none of my food exper- be liked, or to try to save everyone. dium and intracellular potassium. iments got past her objective physical Even though writing in English Excess protein stresses the heart and and behavioral feedback. Before she may have been difficult for Herman, kidneys and promotes the formation was four, I had cooked, chewed, and he pushed through and gifted us many of benign and malignant tumors. Po- studied enough to become my own books, published his teacher’s books, tassium (yin) and sodium (yang) are teacher (i.e., I had become receptive and encouraged all of us to express both alkaline forming. to the teaching of the food itself, and ourselves. I was very impressed by Her- to the information pouring in from French Meadows, with its roster man and Cornellia’s respect for their our Benevolent Universe). of lecturers (including me), has been teacher. Ohsawa’s personal library, My ability to think and act from the most consistent macrobiotic com- on bookshelves going up to the ceil- diet-enabled greater emotional and munity summer gathering—61 con- ing, was in a very narrow room at intellectual clarity helped me and secutive years if we count the one the heart of the school. Every morn- Olga survive a catastrophic divorce. this year. Macrobiotics Today is the ing the students, in a kneeling posi- Better yet, in the middle of trauma, current name of the longest-running tion for chanting, were directed by I discovered myself—the part of me macrobiotic journal that Herman https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 9 their Ohsawa spirit keeps on living in their books as well as in our memo- ries.

Future for Macrobiotics Gerald Booth I had the blessing of working and living at Vega with Herman and Cornellia Aihara during the late 1970s and early ’80s as well as being the driver on one of their U.S. tours. I asked him, “What is the most im- portant function for people?” His an- swer was, “I think memory.” He said without a good memory, how can one experience mental and spiritual growth? Herman seemed to answer a photo by Mari Kennedy question with a question to get me to Herman and Cornellia at French Meadows camp, early 1980s think. Now, at 72 years old and ex- periencing short term memory loss, I started in 1960. Along with promot- Ohsawa Japan exported their items. understand Herman’s lesson for real. ing the writing of many unknowns, That year was when my wife Emi Another question I asked Herman that journal has always supported and I got married. The next year, the was, “What is the toughest disease to group networking via its direc- Aihara and Kennedy families kindly cure?” He answered, “I think arro- tory of community resources. Many invited us to Chico-San in Chico gance.” He gave this example: A per- counselors and teachers owe their and the Vega Center in Oroville. The son can cure his or herself of many macrobiotic community visibility to Aihara family also invited us to their diseases like cancer and heart disease the opportunities that Herman cre- home in Oroville. Cornellia prepared with macrobiotics but if they go back ated for us. the meals for all of us. Herman was to eating wide rich foods, he or she Herman Aihara’s name is one smiling. It was a special time, I re- has become arrogant and the disease of several teachers to whom I owe call. The next year in 1985 I attended will probably come back. my life. Each morning, I remember the French Meadows summer camp I asked Herman over dinner one my debt and say his name out loud, in order to introduce unhulled buck- night, “What do you see for the fu- along with theirs—an expression of wheat seeds to the U.S. market. I ture for macrobiotics?” He said, “I gratitude, love, and my prayer that had consulted with Lima Ohsawa think macrobiotics will die.” This the Universe bless, comfort, and sup- about the way of introduction before was at a time when macrobiotics port the progression of his Soul for- the camp. Cornellia also supported was very popular. I was both con- ever. Without lessons from Herman, us in the cooking session during the fused and crushed. Today I believe he I would not be. camp. Clim Yoshimi also joined from was somewhat correct; however, the Belgium and praised the effort in movement has morphed into splin- Meeting the Aihara education by the Aihara family. The tered forms of macrobiotics. Family handmade buckwheat noodle lecture Finally, I cherish my many expe- Yoshiumi Nanabayashi (the Art of Soba) brought together riences with Herman and Cornellia The first time I met the Aihara macrobiotic people. I remember it and miss them very much. I consider family was in 1983 at Ohsawa Ja- was certainly appreciated by the at- them my heroes. So, choose your pan. I was the export manager back tendees. This experience has lived in foods wisely, prepare them with love, then. They were accompanied by me from the 1980s until the present. I and chew well. Bob and Betty Kennedy, the CEO didn’t have much time meeting with Warmest Regards to all. of the Chico-San company to which the Aihara family in person. Still,

10 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com Valuable Lessons Learned

Carl Ferré, Chuck Lowery, David Briscoe, Julia Ferré, Bill Tara, Mike Chen, and Phyllis Parun

sidered where I wanted to work, I Just One of the Guys couldn’t imagine other macrobiotic Carl Ferré teachers helping unload trucks or After two years of dedicated cleaning dishes. macrobiotic practice and a two-and- Six months later I wrote Herman a-half-day drive from Texas, I ar- that I wanted to work with him to rived at the 1977 French Meadows further macrobiotics. He responded, summer camp eager to meet Herman “Just come.” and to learn more about macrobiotics I once asked Herman, “What and why I had low energy. The first would we do if everyone became event was scheduled for 2:00 pm at macrobiotic?” the green flatbed truck. I showed up “We teach opposite,” Herman re- on time. Herman Aihara met me with plied without hesitation. Upon seeing a brand-new pair of work gloves and my questioning look, he continued, said, “We unload truck.” “There is always an opposite. Our job As Herman and I carried box- is to show the opposite and then teach es one by one to the kitchen where how to unify them—make them one, Cornellia was anxiously waiting, see?” I’m still working on that one. other people joined in. After the truck At one of the variety shows at was emptied, Herman helped haul photo courtsey of Sandy Rothman camp, I asked Herman, “Do you firewood and move heavy wooden mind Verne Varona’s exaggerated Herman Aihara tables to the kitchen area by hand impersonations of you?” with three to four people per side. He condition was more a result of poor “Not at all,” Herman began, “he’s also took a turn after dinner at clean- practice (a too-restrictive diet) than making fun of the small-self Herman, ing the pots and pans. problems with macrobiotic principles ego part. He’s not making fun of the Herman’s main jobs were lectur- themselves. real Big-Self Herman—who I re- ing and giving consultations, and What I learned about Herman was ally am.” I marvelled at this response fishing as time allowed. All I recall that he was one of us. He didn’t put even though I’m not sure I fully un- about the lectures is that he, Jacques himself above others or on a pedes- derstand it. deLangre, and others had so much tal. He worked alongside us rather Herman often told us at camp that energy and vitality—two things than asking others to do everything he didn’t consider himself a teacher I lacked at the time. I learned my for him. After the camp when I con- but rather he remained a student, al- https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 11 ways. It took me years to figure out outcomes, and behave accordingly. why this was important for him to As a global society, we now face repeat so often. It’s the same reason a deadly pandemic and choose to why he frequented a certain donut harshly vilify anyone who disagrees shop in his later years where his fish- with our personal opinions. ing buddies hung out. It’s also why he In contrast, the legacy left by Her- helped so much with menial tasks at man Aihara is to gently seek our an- camp, the Foundation, and Vega. swers from within. We cannot force Those of us who were around our beliefs on others, no matter how Herman thought of him as teacher, self-righteous or “correct” we might mentor, sage, egoless, selfless, kind, believe we are. sincere, accepting, friend, and so Everything changes. Thanks to much more. All the while Herman Herman, I remember. thought of himself as “just one of the guys.” Being Number Two David Briscoe Answers from Within Herman was surprisingly ap- Chuck Lowery proachable. Anyone could ask him “Good morning, Herman-san.” anything. He never refused to an- That’s how I greeted Herman swer. I had an office right next to his Aihara, my teacher at the Vega In- at the Vega Study Center. Someone stitute in Oroville, California, in the was always knocking on his door— early 1980s. staff members, old friends who’d I’d arrived one fall to attend the stopped by unannounced, complete

macrobiotic learning program he photo by Chris Schneider strangers who had come to visit the taught with his wife, Cornellia. My Herman taking notes during Center and wanted to meet him. He personal practice had been grow- Lima’s talk at Vega in 1987 always said, “Come in!” or “Yes?” ing for several years and I wanted I never recall him turning anyone to deepen my understanding. Who greet students, or prep the home away because he was busy or about could be a better teacher than a popu- school for the program. Hmmmm...I to head out to his truck for the daily lar Japanese philosopher and author asked to work as a volunteer in ex- drive home. Of course, Cornellia was who lived in the U.S. and held on- change for room, board, and classes. often at his door, but she didn’t need going residential programs? That’s The Aiharas accepted my offer and I to knock. I can still hear her bam- what led me to Vega. was there for almost two years. It was boo flip-flops loudly brushing down The initial program was three a full-time, life-changing job. the hallway floor to his office, as she weeks long and literally went from What was my takeaway? I’ve called out, “Anta! Anta!” And then dawn to dark and beyond. A little had years to reflect upon what I was there was me. How could I resist be- exercise, a special healing tea, his learning while doing routine tasks. ing so close to him and not wanting morning class, and lots of cooking My greatest lesson was defining hu- to ask him his views about some idea with Cornellia. Very informal, Her- mility, something Herman softly I’d been pondering? Usually I would man treated everyone warmly while taught everyone. write him questions and leave them still a bit reserved. He would hold an We might think we know it all as notes in his staff mailbox right out- evening session with discussion on a when we clearly do not. We choose to side our offices. It seemed this was specific topic. I found his style very question everything but we still have Herman’s preferred way of respond- stimulating, considering he’d typi- no answers. Today, decisions are ing. He could take time to think over cally ask questions I had no idea how made at all levels of life about food, my questions or some piece of writ- to answer. the external world, government, and ing I was working on, and then he’d One element was missing: There disease. Our teachers told us to listen give detailed responses. He prized was no staff to answer the phone, to everything, contemplate possible written expression. And I so enjoyed

12 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com getting his written responses. I still have them. But there were those times I just wanted to hear him re- spond while we were eye to eye. Once I asked Herman if he was jealous about not being re- ferred to as “the leading teacher of macrobiotics.” Such labels never ap- pealed to him. He never sought them out. And I personally never thought of macrobiotic teachers as being on a numbered list of most to least impor- tant, or as “the leading teacher,” etc. But I wanted to hear from him what he felt. He was the most honest man I met in the macrobiotic world. And I never knew him to elevate himself above anyone else. He remained ever faithful to and respectful of his teach- photo from the Foundation archives er, George Ohsawa, though he wasn’t Lou Oles and Herman at the Spiritual Olympics in Japan, 1966 averse to challenging something he felt needed updating or adjusting in two, you still have room to grow.” Missouri, USA. I had recently been Ohsawa’s teaching. Even so, he nev- Laughing, he said, “Also, not as introduced to macrobiotics in Madi- er implied publicly or privately that many people pay attention to you if son, Wisconsin, and had traveled he saw himself as having moved be- you are not number one, so you are to Missouri to learn from them. At yond Ohsawa. At his funeral, in front free to do what you want to do!” And the end of the week, Herman and of many of those who loved him the for Herman, doing what you want Cornellia were scheduled to leave most and the longest, I ended my to do, freely and creatively, was ex- and I accompanied them on what eulogy with “Herman, you are our tremely important. In the whole time was supposed to be a two-hour drive George Ohsawa.” I was with him, teaching at the Vega to the St. Louis airport. While I was His answer to my question: Center, he never once told me that looking forward to conversing with “Don’t be afraid of being number something I was teaching was wrong, them and deepening my understand- two. If you are number one, you are or not in line with his views, or that I ing of macrobiotics, unfortunately always in danger of going down. couldn’t teach whatever I was teach- the time was constrained, the gravel You have nowhere to go but down. ing. He encouraged every student, road was slippery, and the driver was You can’t go up any further, so go- anyone who listened to him, to do rushed. We had an accident. The van ing down is the natural next stage in what you want to do, not to worry or rolled over. In hindsight, we should the spirallic nature of change. People be caught up in being number one. have gone to the ER, as both Her- may turn against you out of jealousy Herman showed us how to be some- man and I were hurt. It was later that and revenge, and you have to spend one who is always growing, learning, I learned how serious it had been for a lot of time proving you are number and being happy, without struggling Herman. He was bedridden for weeks one, trying to maintain your top po- at being number one. Instead be num- and in recovery for months. sition, and laboring under the burden ber two—the magnificent, true you. I always considered that accident of everyone viewing you as number was why I felt so connected to the Ai- one.” Intuitive Cooking haras, as a year later in 1981, I moved He went on to say, “As number Julia Ferré to Oroville, California, to assist them. one, you can find yourself trapped I met Herman and Cornellia While at Vega, I prepared the morn- with no more room to learn, grow, Aihara in 1980 at a macrobiotic sum- ing brunch consisting of miso soup, and be creative. If you are number mer camp held at Moniteau Farm in brown rice, vegetables, and pickles. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 13 Herman ate with the Vega partici- would be there, I was a little nervous. pants and staff and graciously provid- I had been reading about red and ed feedback on the food. He offered white blood cells and decided to talk many insights. about yin and yang related to blood Herman spoke of how to tell cells. I made it through. Everyone if brown rice is properly cooked. was very complimentary but then Cornellia taught me many techniques, Herman spoke, “Very good but com- such as washing and soaking brown pletely opposite.” My heart sank. He rice before pressure cooking it. But then went on to give his version and I Herman taught me how to intuitively was rightly put in my place. It was a observe rice to trust that it provides great lesson. nourishment. What does that mean? The next day I went down to the Well, my first thought was that a beach and walked out on the rocks. person has to chew well, and true, I had brought a coiled hand line and adequate mastication is important. was fishing. When I came back to the But there is more. According to Her- beach Herman was waiting there and man, when rice is properly cooked, we spent about an hour talking about it imparts a sweetness that is very fishing. He said he would like to deep. When you chew cooked brown come to the study house in L.A. and

rice, you observe its depth of flavor. photo from the Foundation archives give some talks. I told him we looked Ten “chews” is not enough. Thirty forward to it and we were okay after “chews” reveals a sweetness, and Herman speaking with Aveline that. It was fishing that broke the ice. Kushi (left) listening even more “chews” provides an even Herman was an authentic voice deeper satisfaction. In addition, with ful for Herman for his kind praise within the macrobiotic community lengthy chewing brown rice reveals and have always loved this particu- and his simplicity and gentle spirit whether it is fully cooked, as rice that lar combination in miso soup. Thank are missed. is not fully cooked renders a “raw” you, Herman! flavor. Herman also pointed out that The Importance of Rice well-cooked rice has a “sheen” to it, a A Great Lesson Mike Chen shininess that occurs only when well Bill Tara At French Meadows, a group of cooked. His perceptions were the first Herman was the first person I ever us, including Herman, were chatting teachings I had on using senses other heard lecture on macrobiotics. Paul informally one afternoon. I asked if than taste to cook. These teachings Hawken and I had a warehouse stu- everyone wanted to hear the story of were the impetus for my later writing dio in San Francisco, and we invited how Chinese roast pork had been in- on cooking with intuition. Herman to come for an evening lec- vented. The second perception I learned ture in 1966. It was his first exposure One day, the head of the palace from Herman was on the ingredients to the hippie counterculture. kitchen received instructions from for miso soup. Cornellia suggested My next meeting was three years the emperor to produce a new recipe. two to three kinds of vegetables for later. I was assisting Aveline at a study Never easy to be the head cook, he a pleasing balance of colors, shapes, house in Los Angeles and getting jumped to the task. To create a recipe and flavors. One day, I sautéed on- ready to open a small shop (Erewhon unique and distinctive in the history ions for barley miso soup and then West). We felt Herman would not be of Chinese cooking was bound to be simmered it with small chunks of happy with the Kushi family mov- more of a challenge than usual. He butternut squash and quarter rounds ing into California. Aveline and I tried and tried and tried, but he could of daikon radish and served it with visited Herman at a summer camp in not comply with the emperor’s di- a garnish of chopped scallions. Her- Big Sur to discuss it with him. I was rective. The recipe needed more dis- man expressed his delight with this asked to make a presentation at the tinctiveness! Time was getting short, miso soup as it was sweet, savory, campfire. Not only Herman but Mi- and he did not have a recipe that was and pungent all at once. I was grate- chel Abehsera and Jacques deLangre authoritatively novel, one that would

14 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com go down in history as the emperor’s contribution to Chinese gastronomy. The chef was working so intensely that he was running out of breath, and his nerves were frayed. He started to despair and began to think about the consequences to his family’s reputa- tion if he did not succeed in fulfilling the emperor’s directive. It all became too much. The darkness was all-en- veloping. He decided to put an end to it and retreated to his house and set it on fire. He was saying goodbye. His friends saw the smoke ris- ing and rushed to be of assistance. Obviously, it was a new recipe gone wrong. They had time to break down photo courtsey of Sandy Rothman the door to gain entrance. They pulled their friend out of the smoke Harlan Lundberg, Masanobu Fukuoka, and Herman Aihara and flames, but there was no time to at Lundberg Family Farms in 1979 save the personal belongings. Once in the open air, the man re- a piece of the unfortunate pig. Deli- Cornellia arrived on Friday, three gained consciousness. He was still cious! days after the Winter Seminar in Mi- alive. Sadly, he surveyed his once- And so, Chinese roast pork was ami had begun in 1988. Things were upon-a-time home. All his posses- invented, and the recipe was deemed well underway. As he opened his lec- sions were gone, even the family pig. to be very costly and worthy of inclu- ture Herman said he’d been given the Poor pig! Chained inside, it had not sion at the emperor’s banquet, since topic, “Yin and Yang,” which was been able to escape. every time it was ordered a house had the subject he “didn’t like most.” He The chef was a practical man, to be burned down. would “rather go fishing.” and in the midst of the ruins he tried The French Meadows group had “I don’t like lecture,” he said. listened intently to every word of the “Michio likes lecture. I like listen; story. Emperor’s edicts, distraught it’s much easier to listen.” A knowing “Discipline is the founda- chefs, burning houses—could such laugh rippled through the audience. things have really existed? “But he gave me the subject ‘Yin tion of spiritual freedom. God Herman voiced his understanding and Yang’–the most difficult subject,” didn’t give us unlimited free- immediately. he reflected. “I don’t like be leader, “The pig is as important to the but I am to be leader, so I have to be dom biologically and physio- Chinese,” he declared, “as rice is to leader. I am doing what I don’t like.” logically. But appreciating and the Japanese.” “Yin and yang too difficult. Peo- In general, macrobiotic practitio- ple don’t understand yin and yang taking into consideration our ners, new and old, want an answer because I don’t understand what yin to the question, “How important is and yang is. Yin and yang is every- unfree physical condition leads rice?” This one by Herman is as good thing divided in two. It is too wide a us to greater freedom, both as I’ve heard. concept, so people are confused. Peo- ple understand if a concept is smaller. physically and spiritually.” Everything Divided in When it is too big it is confusing. – Herman Aihara Two When it is smaller it is clearer. Now Phyllis Parun let’s go fishing.” And so he began his Herman Aihara and his wife teaching. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 15 entire audience exclaimed horror and dismay, insisting that he continue— and so he did for a few more minutes. He spoke of finding meaning. “You have to find meaning. If you are in a concentration camp, you have to find meaning. Happiness or unhappiness is your responsibility. If you have cancer, you have to find the meaning in cancer. If you are a millionaire, you have to find mean- ing in being a millionaire, otherwise you are unhappy. You have to find the meaning of life—of your condition. For each one of us the meaning is dif- ferent. Each one of us has to find the meaning of our life.” photo from the foundation archives And so he ended just as quickly as Herman lecturing at French Meadows summer camp he had begun and in twenty minutes life had unfolded intensely before us Herman didn’t like to lecture, but to explain. He explained fear, anger, and ended just as it had begun. This he did it with joy. Herman didn’t like loneliness, unhappiness, alienation, is the “way of life” Herman had come to “be leader” but he was, and we completion, wealth, and poverty. He to teach. all learned from him. Herman didn’t told us we should tell our shortcom- understand yin and yang—“the most ings, and that our happiness is mea- Being Guided difficult subject”—but as he spoke sured by the number of friends we After his lecture on “The Meaning of everything became easy. Herman did have. Life” in Miami, I went up to Herman what he was asked to do, not what he “If you are happy you can say ‘I to ask a question. wanted to do. He did it with joy and can do my life again the same way.’ “Herman, I understand what you we all enjoyed what he didn’t want If you can say this you are very, very said about it taking everything we’ve to do. Everything was divided in two. happy. Unconditionally accept your done in our lives to bring us to this And life was meaningful. life and then you are very happy.” moment. And I acknowledge that all “All happiness,” he told us, “de- I have done and been has allowed me No Past, No Future pends on neither the past nor future. to arrive here today to ask you this “The Way of Life” seminar had been At this moment we are to be happy. one question. But how do I decide scheduled for two hours’ duration but If you have to do something, change what to do with my life—what work due to a change in schedule it began 45 now—don’t wait; this is happiness. I should do?” minutes late. Still Herman Aihara got Happiness depends on now, not what “When I came to America,” right into it by reading off a psychol- you should have done twenty years he began, “I did not intend to be- ogy test he asked us to answer. One ago or what you’ll do tomorrow. come a teacher. I just wanted to be by one we answered “yes” or “no,” Happiness is now. No conditions.” macrobiotic. But seeing what I was “yes” or “no,” and someone asked We were all sitting on the edge doing, people asked me to teach him, “What about ‘sometimes?’ Can of our chairs, forgetting ourselves them, so I did.” we answer ‘sometimes’?” Herman for the moment. Suddenly a young “You let the universe lead you, hesitated for a moment, then replied, woman appeared and presented Her- then?” “Yes, you can. ‘Sometimes’ is half a man with a note. He stopped talking “Yes,” he replied. ‘yes’.” immediately, read it, looked up at us, “And you were unafraid to follow Question by question we an- and spoke: “Oh, we have a panel! I its lead?” I puzzled. swered. Then we finished. He began didn’t know. Well, I’m finished.” The “Yes,” he replied, “unafraid.”

16 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com Experiences with Herman

Sandy Rothman, William Spear & Ellen Goldsmith, Andy Johns, John Stevens, Alice Feinberg, Joanne Kowalenok, Mary Norman, Gale Jack, Mary Carey McCabe, Patricia Becker, Fred Pulver, Sheri DeMaris, and Joel Wollner

saying if I could gather 10 peo- The Quietest Listener ple for a talk, he would come Sandy Rothman down to Berkeley from Chico. Remember or imagine back to Simple as that. He would be the 1960s—perhaps you were some- coming by bus—his babysit- thing of a spiritual seeker, or could ter needed his car and his wife have been. Maybe you came across Cornellia was in a sanatorium the word “macrobiotics” in a book or recovering from tuberculosis. magazine, or were in an early natu- All I needed to do was pick ral foods shop and saw the word on him up at the Greyhound bus an exotic food label. For me it was station in Oakland. the original small Organic Foods Co- At my Rose Street cottage, op on University Avenue in Berke- where I had tatami mats on the ley. They carried brown rice labeled floor, candles for light, a sitar, Chico-San and a magazine with the and unyeasted bread I’d made word macrobiotic in the title. that was hard as a brick, Her- I got a job working there, having man held 10 people spellbound already worked after high school at as much by what he didn’t say The Food Mill (home to a number of as what he did. One person large grain mills) in Oakland, another photo by Michael John Schottinger (Bill Zemsky, founder of the pioneering natural food business. I A joyful Herman at the French Rice Cart in front of UC Berke- had recently tasted short-grain organ- Meadows campfire, 1974 ley) said he’d never seen any- ic brown rice for the first time, pre- body sit as still as Herman. pared by an older artist friend who had man Aihara, living in Chico at the Herman came down for more lived in New York City and learned time as leader of about 35 East Coast meetings. One time he went to visit something about macrobiotics in the macrobiotic people who had settled the Rice Cart, where by then I had 1950s. He melted Swiss cheese over there on Ohsawa’s advice and started become a partner and was working. I the rice. the food company Chico-San. was amazed to read in the magazine Ohsawa was still living then. Ab- Eventually I wanted to meet Her- later where he complimented our rice sorbing his mind-blowing articles man, so I wrote to him at the maga- as “the most delicious” he’d ever in the magazine at the store, I soon zine’s address. He surprised me very tasted. Maybe it had been too long read pieces by the publisher, Her- much by writing back immediately, since he’d tasted Cornellia’s rice! https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 17 A decade passed and I hadn’t above Lake Oroville from Idaho seen Herman or visited their study in May 1975. At that time Her- house in San Francisco. In July of man gave lectures nightly in the 1978 I saw a notice in a natural living room of the farmhouse. foods shop that Lima Ohsawa May of ’75 was also the time was going to appear at a meet- when Saigon fell and Vietnam ing in San Francisco. I went, and was free of all foreign conquer- Herman was there. It had been ors—this after generations of years but it felt like yesterday. I war endured by the Vietnamese was ready for a change and asked people. It was no insignificant him if I could come to work at the historical event. Herman never Foundation, by then located in indicated his sentiments on the Oroville, just southeast of Chico. war but seeing himself as an He asked me to call him. When I East Asian and the Vietnamese did, he said I could come up that the same might infer that he con- winter and begin editing books. sidered himself affiliated. This Simple as that. lecture began with seemingly Although Herman—trained as different elements: Vietnamese an engineer and at home with sci- photo from the Foundation archives requirements for colonial pay- ence and biology—actually did Herman at the print shop on Myers ments to the French and X num- know a lot (an understatement) Street in Oroville around 1977 ber of bushels of grain or anoth- about food and the physical sides er crop, etc. Herman had pages of macrobiotics, his favored areas had the opportunity to join the cele- of these conditions interspersed with were psychology and spirituality. In bration of Herman’s 54th birthday. It the telling of how a samurai sword that respect he had followed a simi- was a humid afternoon before a yang was made by the swordsmith. Also lar path as his teacher Ohsawa. In dinner better suited for a cold night in at that time one could perceive a ten- one of his 1979 lectures—ironically November. Herman, dressed in suit dency on the part of the students in or perhaps intentionally in Boston, and tie, stood and delivered his birth- their daily lives to see yin and yang in home base of a very different flavor day greeting standing in the blazing terms of better or worse. To suggest of macrobiotic teaching—he said: sun. We assumed it would be short someone was too yin was not a com- “During my macrobiotic study with and sweet and we’d eat in five min- pliment. He told how the sword was George Ohsawa I discovered who I utes, but on and on he went as sweat heated and hammered. Then he’d go am. That’s the only thing I learned. drenched our clothing. He began by back to the requirements of colonial I learned nothing about meridians or revealing his topic: the seven levels servitude and then back again to the compresses. I can’t teach those tech- of chewing. He progressed through sword. He took a few hours for this niques, so I teach only one thing: each level slowly, mastering a gradu- and what started as maybe 15 plus who you are. For that you don’t need al crescendo to the most refined level students became only 5 at the con- books. All of a sudden you are there.” of all—love. This wise teacher, like clusion. The sword’s outer blade How did Herman impart this pro- an opera singer completing an aria, was hard and durable while the first found teaching? took a basic action and illuminated layers of the blade were softer and By listening, not saying much, how the simple act of chewing is the more flexible so that it could with- and sitting more quietly than any- ultimate act of self-love. We recall stand the harsh blows of combat by body you have ever seen. that afternoon at nearly every meal; flexing instead of breaking. He never indeed, simple truths were Herman’s verbally connected the sword and the The Ultimate Act of Self- hallmark. forced subservience of the Vietnam- Love ese but there was no other conclusion William Spear & Ellen Goldsmith Predicting the Future to make. As for the softer center of In September 1974, after we led a Andy Johns the blade and the hard outside he said five-day retreat at Vega, our students I first went to the old Vega farm something almost as a pronounce-

18 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com ment that landed and went all the way in: “Good to be yang—first must be yin.” As another student said on the way back to the bunkhouse in the dark: “Herman lit a long fuse.” A more lighthearted remembrance is from one of the French Meadows summer camps. In the 1970s the cul- tural pendulum swung toward newer and different lifestyles with less em- phasis on traditional religion and with different approaches to living a con- scious life. EST could have been one you considered or heard of. Eastern philosophy attracted many includ- ing possibly yourself. If anyone was spiritually bereft, he or she came to French Meadows camp ready to be- lieve. At a morning lecture a very ear- photo by Paul Orbuch nest woman’s voice asked, “Herman, Herman lecturing in San Francisco around 1980 can you tell the future?” He paused and took it in, holding his chin in his the five transformations, he got about with his unique words of wisdom. All hand gazing into the mid-tree branch- three-fourths of the way through the the time his appreciation for George es and came up with, “Next year I be lecture, stopped, erased the board, Ohsawa was quite evident. fifty-seven.” I was surprised to be the and said: “This too complicated.” It Bob Johnson, who first found the only one who laughed—he smiled at cracked me up! group campground at French Mead- me gleefully. ows in 1970, was around in those What a Pleasure days. We also held a camp near Se- Cracked Me Up Alice Feinberg attle and had hundreds of people at- John Stevens It was my pleasure to work with tend. It was good to see so many peo- I showed up one day in the spring Herman and Cornellia Aihara when ple showing appreciation for Herman of 1984 on the front porch of the they moved to San Francisco in the and Cornellia at both camps. Herman Vega Institute before it moved into early 1970s. The dinner table was was always happy, and his humility the vacant old Oroville hospital. Her- always full with family, staff, and at was beyond compare. I recall how man had never met me and didn’t least six guests per night. It was a happy he was to announce to the staff know I was coming, but he put me very active time. People would come that we finally would be paid. What to work for the next seven months, seeking answers from them. Herman we received, however, was more helping move into the new building, really listened to each person and was valuable than money. What we re- working on the summer camp, be- able to respond with words that had ceived was priceless. ing his scribe, etc. It was one of the meaning for him or her. I never believed I would live to happiest periods in my life. He had Many young families came along 90, but here I am. a practical way of explaining things. with older folks. Some came from Ja- For example, to explain yin and yang, pan. Projects were often interrupted A Very Frugal Guy he would compare the human body to with phone calls or people dropping Joanne Kowalenok an auto engine. “Human body, very by. What impressed me at dinner I first met the Aiharas in 1969 at simple outside, but very complex times was that Herman never directed the Big Sur summer camp and found inside. Auto engine, very complex the conversation. He let people ex- both very devoted to following and outside, very simple inside. That’s press themselves on whatever topic promoting the macrobiotic teachings yin and yang.” When lecturing on they chose. He would then chime in of George Ohsawa. They both were https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 19 students of his in Japan Marie and Jiro, the Aiha- during World War II while ras’ children. I enjoyed the Ohsawa was incarcerated mixing of the different age for being a pacifist and not groups. supporting the Emperor in We all held Herman in the war effort. high esteem. He was ex- Herman and Cornellia tremely knowledgeable, were sent to America his lectures were clear by Ohsawa to teach the and sensible, and he had macrobiotic philosophy and a very calm energy. After dietary principles. They working on the magazine took that assignment very in the evenings, when he seriously even though at that wasn’t giving a lecture, time Japanese people were he would teach us a little not welcome in America. At Japanese and calligra- the Big Sur summer camp, phy. He was very humble Herman told the story of and completely selfless. evading the immigration au- (Cornellia oversaw the thorities often. He was in the kitchen and the garden

Bahamas in the 1960s and photo from the Foundation archives and taught cooking. Her the authorities were after Herman holding Nao and Hiroko Nakagawa’s food and manner were him but President Kennedy daughter Megumi in the backyard of Vega, 1985 more yang!) had issued a moratorium on We had wonderful deporting Japanese, so he said he al- quirer’s address on the back. I asked visitors—Michio Kushi, for exam- ways was grateful to President Ken- Herman, “Don’t you want me to put ple. I lived there for only a year or nedy. this in a new envelope.” He said, so, but what an amazing year it was. In 1974, the Aiharas were living “No.” It made me realize that Her- I learned so much and am eternally in San Francisco on 10th Avenue, man was a pretty frugal guy. We did grateful for their generosity to me. which was the location of the George put a new stamp on the reverse side! Ohsawa Macrobiotic Foundation. Related to Everyone They had been there for almost three Eternally Grateful Gale Jack years. The Aiharas were both com- Mary Norman In the summer of 1979 or 1980, fortable with small-town life and In 1971, I moved to Central I attended the French Meadows sum- were planning a move to Oroville House (a macrobiotic residence) in mer camp for the first time and found where they had purchased land in San Francisco from Escondido, after myself sitting across from Herman Butte County for their Vega Retreat corresponding with Alice Feinberg during one of the outdoor meals. At Center. I found Herman to be a gentle regarding my pregnancy and desiring that time, I had lived most of my life and quiet man but also perceptive to follow a macrobiotic practice. I in Texas and was concerned about about people. met Herman Aihara when he lectured living anywhere else as my ancestors At that time, I took a part-time at the house. I began spending more had lived in Oklahoma when it was job as secretary to Herman before and more time at the George Ohsawa the Choctaw Nation before Oklaho- their move. Often, he would receive Macrobiotic Foundation on 10th Av- ma became a state in 1907. correspondence from students with enue, where the Aiharas and Alice He patiently explained to me that questions about macrobiotics—diet lived. They graciously invited me to if I went back far enough in time I and philosophy. One day Herman re- move in, and I was able to type for would find myself related to every- sponded to one such letter. He wrote the magazine. It was a wonderful en- one so I could live wherever I liked. back his reply on the same letter and vironment for me and my son. They Since that time, I’ve lived in Los gave me the envelope after crossing were so kind and supportive. Multi- Angeles, Santa Fe, Brookline (MA), out our address and writing the in- ple generations lived there, including Texas again, and then back to Mas-

20 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com sachusetts since 1988. His applied for and got hired as advice left me free to experi- a nanny by Richard and Vida ence life amid different cul- France in Boulder, Colorado. tures and now when people There I met many macrobiotic ask me, “Where are you teachers including Jerome from?” as they still tend to Canty. Jerome drove me to do when they hear me speak, French Meadows summer I just answer, “Which year?” camp in 1983. My expectations for this Quiet Observer camp were similar to other Mary Carey McCabe camps at which the male teach- Herman was a quiet ob- ers all wore suits. They mostly server. Cornellia was more felt unapproachable, although outspoken, telling you ex- this may have been my own actly what she thought on the insecurity. spot. So maybe he was mak- After arriving at camp I ing balance with her. I loved finally laid eyes on Herman their relationship, very caring Aihara walking on a beautiful and respectful of each other. tree-lined trail by himself in a My memories with them plaid flannel shirt. Herman’s were in the early 1980s dur- casual attire, being comfort- ing many years at the French able by himself, and looking Meadows summer camps relaxed left a permanent image and a time when they visited in my memory. Escondido at Muramoto’s. photo by Paul Orbuch That moment on the trail I was working with Sensei Herman speaking at French Meadows camp in was a game changer for me to Muramoto at the time, and 1979 in front of a huge pine tree. When it was see a teacher living a different I had the pleasure of watch- cut down years later and left by the campfire macro-biotic lifestyle than I area, Herman was seen sitting on it in tears. ing each of them after din- had ever seen. ner entertain with traditional poetry smile, what a smile, that big smile Of course, after hearing his lec- and singing. Herman and Cornellia lifting everyone’s spirit. tures and funny stories, I felt more in came to my home near Philadelphia love with his humble way of being. I in 1983, where I sponsored them for Game Changer aim to be humble and use Herman’s classes and dinners. Patricia Becker memory as a reminder. My favorite memory of Herman I was introduced to macrobiotics was at dinner at the camp, where I by a friend in the early 1980s while Memories of Herman was lucky enough to sit at the Aiha- living in my hometown of Pittsburgh, Fred Pulver ras’ table. Suddenly Herman began to Pennsylvania. I attended lectures by I had been studying macrobiotics speak; the world stopped talking to Michael Rossoff, Murray Snyder, and with Michio Kushi in Boston for listen. He was to pronounce the name Denny Waxman in Pittsburgh that around five years before meeting Her- of the camp for that year. We all were were organized by the Call sisters. man and Cornellia when they were on edge, listening. He said, “This Then I attended a couple of mac- touring the USA giving lectures in camp is Love Camp.” Apparently ev- robiotic camps in Pennsylvania and 1971. I was impressed by his down- eryone was hooking up that summer. attended Michio Kushi lectures. I ob- to-earth style of teaching and listened Herman was always the quiet observ- served him move around camp usu- intently. After he finished his lecture, er with an extraordinary perception. ally with an entourage. I got up and went to the back of the Herman was someone to cherish, About a year after learning of room to a table where some leaflets a treasure, his writings and humor the immense healing power of food, and booklets were displayed. always inspiring, yet most of all his I wanted to learn more and more. I As I picked up a copy of the Maka https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 21 Warm and Loving Sheri DeMaris I always remember seeing Her- man Aihara at the summer conference on the East Coast and feeling what a warm and loving individual he was. I had his book, Learning from Salmon, on my coffee table for the longest time when an old ancient Japanese monk who practiced acupuncture with a gold needle came to stay at my house. He was very in tune with the spiritual world and immediately picked up the book and asked me who was on the cover. I explained who Herman was and shared with him samples of his teachings. He asked to take the book photo courtsey of Sandy Rothman with him back to Japan and shared Herman reads hands at French Meadows camp, 1979 with me that upon seeing his face he immediately knew it was the face of Hannya Hara Mitta Shingyo, the Su- proponents of Ohsawa’s style of an old Shinto priest. I figured I would preme Teaching of Buddha, Herman macrobiotics. The world owes him a never see the book again, so I had to noticed me reading it and approached great debt of gratitude for his lifetime run out and buy a second copy. me, asking if I liked the booklet and efforts to promote Ohsawa’s -teach I was also lucky to have been able his English translation. I replied that ings and writings. to use Herman’s old tent at French I did. He then asked if I would like to Herman was a quiet and patient Meadows several times as traveling study with him in California. man, someone whose main objective from the East Coast it was always I thanked him for his offer and seemed to be more to help promote difficult to bring one on the airplane. told him I was planning a trip west the teachings of his teacher than in This was many years after Her- later that summer and would stop at promoting himself, something quite man died. The tent was huge and by the Macrobiotic Foundation when I remarkable in the current world so that time had a broken zipper at the reached San Francisco. So began a focused on self-advancement. doorway. I always felt so safe in the life-changing part of my life, study- It is with fond thoughts that I re- tent even when bears would visit the ing and working with Herman for the member Herman and Cornellia, two campground as well as inspired by next five-six years. truly human people who took on a remembering Herman when I would Looking back, I feel fortunate to big role to bring the message of their work on preparing my lecture notes have had the chance to study with and teacher to Western society. for the camp. get to know this humble, profoundly Herman put a human face and human teacher-sage. From him I spirit on the somewhat radical teach- A Leap of Faith learned not only more about macro- ings of George Ohsawa. For this Joel Wollner biotics, but how important it was to alone he deserves to be highly re- Herman Aihara was one of those be a decent, kind human being, one garded and honored as a pioneer- rare teachers who sees transcendental concerned more about others’ well- ing force for the life-changing way and inspirational truths in everyday being than emphasizing doctrine and called macrobiotics. In carrying out life. He developed the ability to find knowledge, though Herman was an this task, he performed it with dignity life lessons in the workings of nature accomplished scholar as well. and honor. and humanity. Herman did not have an easy Late Spring, 1985. Cherry blos- life, but he became one of George som time in Japan, sweltering hot To- Ohsawa’s foremost students and kyo heat. Floral pink blooms abound.

22 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com Our handful of eager trans-Pacific travellers, like pilgrims to their faith, have come to refresh and renew the bonds of food, health, happiness, and peace unified in the visionary practic- es and teachings of George and Lima Ohsawa, with their Japanese and in- ternational students, popularized by George as “macrobiotic.” Among the students was the modest engineer Herman Aihara, who had immigrated to the USA decades before, carrying the seeds of Ohsawa’s life teachings in his heart and hands. I was just 35 years old, and this was my first transcontinental flight and my first visit to Japan, a land I had idolized and explored with great in- photo from the Foundation archives tensity all through my student years, immersed in studies of traditional ar- Cornellia and Herman with one of Marlise and Mario chitecture, fine arts, culture, and most Binetti’s kids in Switzerland, 1990 recently their amazing food, with brilliant linkage to health and happi- woolen suit. “Look at my new suit,” suit surprised and left me spinning. ness. This also was my first personal he beamed.” Who in his right mind One more take-away in a life aspir- introduction to Herman Aihara, who would wear such a heavy suit in swel- ing to learning, with gratitude for a had steadily evolved into an inspira- tering Tokyo heat? I knew “proper” teacher whose wisdom and compas- tional and insightful leader in U.S. attire in general was important here sion inspired my own. Now past this macrobiotics. I, like many others, because in the days of packing for torrent, we are asked to remember had followed his California teachings our trip, my senior companions in- him once again in another leap of from my New England home over the sisted that my Ivy League-style khaki faith. years. His publications at G.O.M.F. chinos, blue blazer, and red silk repp Learning from salmon is a mo- inspired and provided wise guidance tie, epitomes of American elitism, ment that requires us to experience for me and many others. I had asked were too casual for business-serious a leap of faith before God, the uni- him in a public forum fifteen years Tokyo, where, engineer-like, every- verse, and humanity, each seeking before one night under the stars in thing is darker shades of grey and fresh with her own eyes. Learning Binghamton, New York, “How can blue. Succumbing to their urging, I from salmon takes us into the pro- we know with certainty that brown rushed out to Brooks Bros. to buy a found and transcendental moment of rice is indeed the ideal food for hu- pair of classic silvery sharkskin trou- truth that unites the individual with mans?” He replied without hesita- sers, leaving my khakis behind. the universal, the moment with eter- tion, “Intuition.” In this setting, Herman’s ill-suited nity, the humanity with the love. Her- I hold Herman and his teachings woolen suit made no sense. Until he man was one of those rare teachers with great respect and a deepening spoke. “How do you like my new who finds the most profound teach- sense of awe. Not only have his ideas suit?” he appealed with boyish glee. able moments in everyday life and informed mine, but he also was de- “It belonged to my best friend who shares them with his friends. Herman voted to mastering macrobiotics in died last month. His wife gave it to in his friend’s 3-piece suit reminds us his own life, as am I in mine. me. Isn’t it nice?” At age 35, this was of these truths, always ready to em- Strangely, on a sweltering late my first encounter so close to a per- brace life’s changes in a leap of faith, spring Tokyo day, Herman is wear- son’s death. Herman’s innocent un- like salmon leaping upstream with ing his newly acquired 3-piece fettered embrace of his dead friend’s Herman. Thank you, Sensei. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 23 Unforgettable Memories

Edward Esko, Brent MacPhail, Denny Waxman, Jeferson Applegate, Kazuko (Yamazaki) Yagi, Bob Ligon, Peter Milbury, Alex Pappas, Ginat Rice, and Verne Varona

Beautiful Rain: A Tribute to Herman Aihara Edward Esko One of the most enduring encoun- ters I had with Herman Aihara took place around 1993 at the Macrobiotic Summer Conference in Vermont. One afternoon during the Conference, the sky became overcast and erupted into a summer shower. Everyone, myself included, ran for cover, greatly in- convenienced by the sudden down- pour. I took shelter in my room on the ground floor of the dormitory. Eventually, the heavy rain changed to a light drizzle. Through an open window I could over- photo by Chris Schneider hear footsteps and voices outside Herman checks accounts receivable in his office at the on the common. I heard Marc Van George Ohsawa Macrobiotic Foundation Cauwenberghe, a teacher at the Con- ference, say, “Hello Herman.” (I as- I first met Herman in 1971. In arrived in Philadelphia. sume Marc and Herman passed each that mythic golden age of American I remember Herman’s lecture as other on the walkway.) macrobiotics, Herman, Cornellia, if it was yesterday. It was a warm Herman’s response—not only his and several friends would leave the summer evening. Herman lectured in words, but also the vibration of his West Coast every summer in a van the courtyard of the Quaker Meeting voice—touched me deeply. He said and travel from city to town, from House. Even with the vibration of the simply, “beautiful rain.” His words one end of the continent to the other, city in the background, Herman pro- were like haiku or the ringing of a giving lectures and cooking classes. jected an absolute calm that envel- temple or church bell. They conveyed What an incredible spirit of freedom, oped everyone in the audience. We a sense of genuine gratitude that was compassion, and adventure. I met were transported deep into the heart as refreshing as the summer shower. him when the annual “Summer Tour” of nature. Where Herman was was

24 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com where we all wanted to be. Ohsawa reportedly told him he Here was an honest, unas- would be a good leader because suming fisherman-philosopher- people trusted him. Working guide, contemplating, explain- and studying with Herman for ing, and marveling at this infinite two years showed me that be- order of the universe. To Herman, sides being an honest and trust- infinite order expressed itself ev- worthy leader he was: erywhere—from the wisdom of Lao Tsu and Buddha to the art of Kind and Thoughtful fly-fishing, the status of the San When news arrived of the Francisco 49ers, and the mating 1989 earthquake three hours habits of salmon. Listening to away in San Francisco, Herman him was fun, exciting, and pro- asked a staff member to phone found. He had the wonderful ca- macrobiotic contacts in the Bay pacity to understand and embrace Area to offer the Vega Study everything in a nonjudgmental Center as emergency housing way. According to Herman, suc- to anyone who needed it. cess was fine, but so was failure. In fact, failure led to success and Humble and Human success to failure. Being first was At the French Meadows sum- okay, but so was being last. Why mer camp, I saw Herman sit- so much effort to be first, when ting in another teacher’s class first eventually becomes last? taking notes like the other stu- Why not transcend both? dents. Also, at the camp, I heard

Herman showed us that lasting photo from the Foundation archives him complaining “ow” and “too happiness is found not in trying much” repeatedly and looked to Herman telling stories at the to be “perfect,” but in the art of see his wife Cornellia pressing French Meadows camp being one’s natural self, which is on some of his apparently sore perfection. No wonder he made ev- taught us the importance of good body parts during shiatsu class. I qui- eryone feel comfortable and free. writing. He inspired me to polish my etly laughed as did others. Herman’s mannerisms are legend- own skills as a writer. ary. Some of the funniest moments I Like all great teachers, Her- Cheerful and Encouraging have experienced took place when man’s dream lives in his students Herman once told a student who was Verne Varona, a friend and student of and friends. His insight, humor, and showing an upbeat and positive men- Herman’s, did his famous imitation sense of infinite gratitude will inspire tal attitude toward his own healing, of Herman. Once, Verne did his imi- future generations. I consider myself “Ha, ha, cancer will run away from tation at a gathering at which Herman fortunate to have known this gentle you!” Herman often said life is a pic- was present. Herman laughed heart- philosopher of peace. nic. ily with everyone else. Herman’s Herman, I treasure the memory mannerisms made us treasure him Reluctant Guru of my time with you and of learn- even more. Brent MacPhail ing many valuable lessons under Herman’s writings get better as I recall Herman Aihara saying your leadership. I think of you often one’s judgment matures. In the early that those who do not aspire to po- with warmth, gratitude, and light- 1970s, I relished every issue of The sitions of leadership should be cho- ness. Happy 100th birthday as you Macrobiotic, which Herman pub- sen as leaders. As basically quiet and travel through Infinity. And to quote lished. With each passing year, my a thinker more than a talker, he was a Neil Young song, one I strummed appreciation of his writings, such as likely such a “reluctant guru” when and sang for you at your 70th birth- those in the classic Learning from first picked to be the head of the New day party, “Long May You Run,” my Salmon, has grown deeper. Herman York macrobiotic group. George friend. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 25 The Meaning of Life was learning about a new diet called Denny Waxman macrobiotics. He looked surprised. Herman and Cornellia Aihara Macrobiotics? He laughed. used to come to Philadelphia ev- You need to eat gobo (bur- ery year for lectures and cook- dock root). Go see Herman Aihara ing classes, usually at my house. at Vega Institute and learn how to They also came to the Mid- prepare gobo. But don’t stay there! Atlantic summer camp several Come back and help Mr Tri. He’s a times. Herman’s humor and in- good man. On my way home I won- sights were always refreshing, dered if this had anything to do with and their visits were something I the book I just bought. Sure enough always looked forward to. I espe- the author was Cornellia Aihara. So cially enjoyed the classes when I decided to drive there in the next he and Michio’s viewpoints were few days. On the chosen day, my car completely opposite. For exam- wouldn’t start. So I hitchhiked to ple: Herman said red blood cells Oroville, California, a forty minute were yin because of a lack of nu- drive from where I lived. From the cleus and Michio said they were highway it was a good hour walk to yang because the nucleus was the ranch called Vega. I had an ad- actually on the periphery similar dress and directions but no phone to the seeds of a strawberry. It is number. Herman was gone for two something that I have pondered weeks on a speaking tour but would many times because they were be back for summer camp in July both convincing. photo from the Foundation archives 1976. I attended the camp in July and My favorite lecture was also Herman speaking on vowel sounds finally met Herman. “Sensei Naka- the last time I heard him speak. at the Vega Study Center The topic was, “The Meaning zono told me to come here and learn of Life.” Of course, the title had my periences. how to prepare gobo.” He looked at interest. I should have known from I was shopping for a vegetarian me curiously and said, after summer the beginning that this was some- cookbook in a local health food store camp we have a cooking class. You thing that no one can answer for us. in the mid-1970s, having experi- can learn that then. So, I enrolled in The meaning always comes from us. mented with a vegetarian diet in my that class too. He developed this concept in a way travels up and down the California The first night after cooking class, that has always stayed with me and coast since the late 1960s. But it was Herman taught yin and yang and five- caused my reflection many times. incomplete. Some knowledge or sys- element theory. He could see I was I feel blessed to have had Herman tem was missing. I picked up a spiral- very excited. This is what vegetarian- Aihara in my life. bound book: The Chico-San Cook- ism had lacked for me. A way to use book. Smart! It will lay flat while I it and understand cause and effect. Gardener or Zen Master am preparing the recipes for cooking. The next night he said: “I feel Jeferson Applegate I bought it. soon there will be a time of war I would like to think everyone in Several weeks later, I caught the between humans and computers.” life has a path—or at least in my case, flu and had upper respiratory prob- (Computers would not be popular for it appears to be that way. It is usually lems. A friend of mine, Mr. Tri, said almost another 20 years! Cell phones recognized after coincidences start his teacher Mikoto Masahilo Na- didn’t even exist at that time. Not becoming commonplace at different kazono was visiting his home for even the Terminator!) Herman was intervals in your life. You realize you a few days and he did acupuncture. concerned we would be enslaved. I are actually being led through con- The treatment was amazing. All my suggested humans were unpredict- nected experiences. Herman Aihara symptoms were gone. I was told I able and had intuition and that might was one of those more profound ex- needed to work on my diet. I said I be how the computers would be de-

26 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com feated. He smiled and said: “I hope so!” and laughed. During cooking class at Vega, a friend into Zen at the Naropa Insti- tute came to visit me and talked to this guy in the garden asking where I was. He told me he didn’t know if he was the gardener or a Zen Master. I laughed: “That’s Herman!” He was modest, practical, wily (in a playful way), and wise. Once Herman was making slow work of untangling fishing line on the front porch of Vega. It was pain- ful to watch. I was about to offer help,

but I saw a smile and glint in his eye. photo courtsey of Sandy Rothman That’s when I knew “I” was about to be reeled in! Ha Ha. I kept silent and Herman with Clim Yoshimi and Junsei (Yamazaki) Yagi at smiled even more. Cornellia’s birthday party at the Vega Study Center, 1990 About a year later, I was driving in Sacramento, California. “Herman usually perceived on the mundane younger one—but he was very quiet wants me to visit him,” I thought. An plane of existence. and always nice to people. Also while hour later I am pulling up to Vega and By eating well, we can calm our Cornellia was in the sanatorium, one he greets me smiling: “You got my thoughts and develop latent senses time I went to Seattle with Herman message.” that can make life much more inter- by car to teach cooking classes while This is what Herman was trying esting. The gardener or the Zen Mas- he would lecture. to communicate to me. That there’s ter, that IS Herman. Years later, after I saw Acid and much more going on in life than is Alkaline and other such books Her- Coming to America man wrote, I was very impressed Kazuko (Yamazaki) Yagi by his scientific knowledge. I didn’t Coming to the U.S. from Tokyo realize he had studied metallurgy at “Macrobiotics is an art of in 1968, I arrived in Chico at a time Waseda University in Tokyo. living that is joyful, amus- when Herman’s wife Cornellia was In Japan I had studied with George in a TB sanatorium. I had studied and Lima Ohsawa and cured myself ing, happy, healthy, and macrobiotic cooking for three years of hepatitis B with the macrobiotic free. It is based on the re- with Lima Ohsawa but had never approach. At that time I was very ill taught cooking classes before. Just and weak, but I have lived to be 90 alization that only you are two days after I arrived—my first so far. the master of yourself—not time in a foreign country, before I My husband Junsei Yamazaki knew anything about the local foods (later changed to Yagi) was, like Her- bacteria, doctors, scientists, or ingredients—Herman asked me to man, born in 1920, as was Bob Ken- ministers, philosophers, or start teaching cooking classes! nedy. These founders and workers of Around that time, Herman and I the Chico-San company would all be dieticians—especially not also happened to attend English lan- 100 years old this year, 2020. Macrobiotic ones!” guage classes at Chico State Univer- sity. He would pick me up and we Freedom and Trust – Herman Aihara drove to the campus. I didn’t know Bob Ligon anything about Herman—he was an One day back in the early 1990s, older Ohsawa student and I was a I was walking down the hall at the https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 27 Vega Study Center years my life became when Herman stopped engrossed in the me and asked point- “business” side of blank, “What do you macrobiotics: oper- get from Ohsawa?” ating a macrobiotic Talk about being put restaurant and dis- on the spot! I had been tributing company, overwhelmed by the operating a study sweep of Ohsawa’s house, hosting lec- ideas. He talked about tures, eventually cosmic, social, eco- moving to Chico nomic, political, phys- to work at the ical health and medi- Chico-San company. cal systems, as well And most years I as spiritual traditions was a staff member from the Bible to the at French Meadows Bhagavad-Gita. With summer camps. Herman standing right At French Mead- there in front of me, I photo from the Foundation archives ows I was usually said, “Freedom.” Her- Herman and Michio Kushi in New York in 1952 focused on various man paused for a mo- supporting and or- ment, nodded his head, and walked ganizational activities. One of my away. The Hummingbird highlights of camp was attending In the fall of 1991, Herman ap- Incident Herman’s morning lecture, located in proached me and said, “You do mag- Peter Milbury a sunny clearing beneath a stand of azine?” He spoke in the form of a It was in the spring of 1967 that soaring Ponderosa pines. Sitting there question, not a command, asking me I was introduced to macrobiotics in the balmy sunshine, it was easy for if I would edit Macrobiotics Today and soon after met Herman Aihara. my thoughts to drift or snooze. It was magazine. Honored and flattered, I At that time, I was a student at UC in this serene setting in 1980 that the immediately said yes; and, I had the Berkeley living in an apartment com- hummingbird incident occurred. presence of mind to ask a very impor- plex for married students. Along with I may have closed my eyes, or tant question of him. “Do you want my wife and another couple, we start- even started to doze off when I felt me to follow any editorial guidelines ed cooking and eating macrobiotic an awareness of the surrounding en- in selecting content for the magazine? meals together. By summertime we ergy shift. My eyes popped open and Are there any subjects or topics that had lost interest in college, dropped I looked at Herman sitting in front of are off limits?” “No,” he said. “Just out, and moved to a loft in San Fran- a huge tree. A beautiful hummingbird see it continue.” With that he walked cisco where we immersed ourselves was hovering over his left shoulder. away. The latitude he gave me as edi- in the small macrobiotic community As I watched, enthralled in the mo- tor of Macrobiotics Today exempli- there. ment, the hummingbird hovered fied the concepts of “freedom” and Occasionally, Herman and his there for what seemed a peculiarly “see for yourself.” He trusted me to wife Cornellia would visit the Bay long time. It would fly away, then re- carry on the traditions and teachings Area to hold lectures and cooking turn and fly away again over several of George Ohsawa and himself, but classes. The Aiharas were very open minutes. with the all-important qualification of and friendly people, and we soon As I sat there, I became aware of doing it as I saw fit. I will be grateful came to see them as friends. They feeling a strong sense of gratitude for all my days for the trust that Herman encouraged us to follow our inter- Herman; how his steady, gentle pres- placed in me. ests in centering our lives through ence had led to an unexpected, stimu- macrobiotic principles and help- lating and very interesting life for ing others as well. Over the coming me, far beyond whatever I had imag-

28 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com ined when we started eating our first bowls of brown rice and vegetables in 1967. Thank you, Herman.

Sense of Humor Alex Pappas At French Meadows camps, I loved how Herman would share his wisdom wrapped in his wonderful sense of humor. It was a blessing to be in such a presence.

Certificate of Gradua- tion Ginat Rice As a macrobiotic acolyte in 1980, Herman Aihara’s Learning from Salmon encapsulated everything I photo from the Foundation archives loved about my newfound practice. Herman lecturing at French Meadows summer camp His writing was pure and poetic, cos- mological in its message that physical infinite freedom, absolute justice, and swered the door with a half-eaten rice limits allow spiritual flight. I remem- eternal love. This is macrobiotics. ball in his hand. I smiled, nodded a ber Herman’s story of refusing his hello, and walked past him. I found mother’s sugar cakes at the end of a The Face of Humility Lorene in the kitchen, making some visit and so bitterly regretting it later. Verne Varona treats for guests. Judaism has strict dietary constraints I met Herman in 1973. Herman “Has Mr. Aihara arrived?” I yet honoring one’s host is more im- and his wife, Cornellia, had come asked. portant than every restriction. to Vancouver, British Columbia, for Lorene smiled and pointed be- Herman speaks about his ear- a small living-room seminar in the hind me. I turned and saw the Japa- ly training with Georges Ohsawa, home of Michael and Lorene De- nese man still standing there tugging whose main requirement was that Coursey. Having left Boston in 1972 on a long piece of partially toasted the student answer daily questions. after several years studying with nori that had covered his rice ball In this test I don’t know if I could Michio Kushi, I settled in B.C. to help and was now entwined in his teeth. stand up. The school day began with lead a macrobiotic study house. Over I practically did a double-take. That cleaning and washing—could I sub- the years I had read Herman’s small was Herman Aihara? He looked like mit myself to this rigor? The student monthly magazine, The Macrobiotic; an elderly farmer dressed for his first was not taught symptomatic West- however, I’d never met or even seen day at school. Amused by my obvi- ern medicine, Oriental medicine, or a picture of him. ous bewilderment, Herman walked treatments for sickness. The student The first night of his Vancou- up to me. him- or herself decided whether he ver seminar, I dressed according “I think you macrobiotic teacher, or she understood the principles of to early 1970s Boston macrobiotic yes?” macrobiotics and had achieved health teacher protocol: a de rigueur black “Yes. I studied in Boston.” and happiness to graduate. The certif- suit, white shirt, black tie, and vest. “Oh. Kushi student, hmmmm....” icate of graduation was freedom from I arrived early at the DeCourseys’ He paused as he checked me out with sickness, poverty, hate, and fear. and knocked on their door. A small a slow scan, then pointed to my suit. Herman began as a self-described Japanese man in his fifties, wearing “You look like funeral director.” lazy student with a thirst for knowl- a plaid shirt, white pocket-protector I wasn’t sure whether to laugh or edge at Ohsawa’s school and discov- filled with pens, tan work pants, and be offended, so I bowed. Then, Her- ered there who he was. He learned eyeglasses dangling from a chain an- man bowed. We stood there for a long https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 29 it became obvious that Herman was still waiting, the man said: “I guess… I need to change my diet. I mean, I eat way too much sugar; I eat late at night; lots of junk food…also, lately me and my wife have been fighting— about stupid things. I just get angry easily and that doesn’t help. I know I gotta be more patient—probably need to work less—doesn’t really help to put all the hours in that I do. It ends up being a stress for both of us....” When it was clear that the man was finished, Herman just nodded his head. “Hmmm, good idea. You should do.” “You think so?”

photo by Mari Kennedy “Yes.” “Thank you, Herman, that’s very Herman and his dog Shiro at French Meadows confirming.” summer camp around 1980 Somehow, Herman was able to solicit solutions from the client with- two seconds before he smiled broad- sults with visual diagnosis, scribes, out saying very much. It wasn’t a ly and stuck out his hand. Suddenly, and detailed booklets with food list- game or a strategy; it was just who I felt ridiculous. I shook his hand. He ings that fell into Regular Use, Occa- Herman was—someone with great kept smiling. sional Use, and Avoid, Herman often compassion who had enormous faith Herman usually called it as he did his sessions by himself without and offered an extraordinary safe saw it. If he knew, he’d tell you right notes, booklets, or protocol. He had presence that people found inspiring. out. If he didn’t, he’d tell you that a very simple consultation style. This In Learning from Salmon, there’s too. If he wasn’t sure, he’d tell you was the dialogue from a session that a piece Herman had written on the what he thought anyway, adding, “I I sat in on: 9th death anniversary of his teacher, think...” to the end of his sentence. “How are you?” he’d ask. George Ohsawa. Filled with his love That was his disclaimer. And, if he “I have some concerns about my and admiration for his teacher, the sensed it wasn’t a satisfying answer health, Herman…” words Herman wrote could no bet- for you, he’d smile and then suggest, “Ok, what is the problem?” ter express how I’m sure many of us “Maybe...ask Cornellia.” Herman sat back and patiently lis- truly feel about Herman himself: In the face of his humility and tened to the man’s complaints. When “You taught us how wonderful honesty, whatever trace of arrogance he was finished, Herman asked: life is and how to live happily. We are you might have had was instantly “What do you think you should do?” immensely indebted to your teaching. magnified. “What should I do?” he asked Although you never talk to us now, with some incredulity. we can still hear your voice. You The Consultation Reversal “That’s right—what do you never show us your face, but we can Herman and Michio were both stu- think?” see you. We are with you all the time. dents of George Ohsawa, yet their The man smiled uncomfortably As you taught us, when we are sepa- character and methods of teaching and paused, weighing his response rated, we are together forever. We are were as different as night and day. as Herman maintained his silence. It proud of you and we are happy.” Whereas Michio did elaborate con- seemed like a long pause and when

30 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com Community Resources Network

Listings are supplied by the individuals and have not been verified by Macrobitoics Today. Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.

ARIZONA Oroville: David & Cynthia Briscoe, Macrobiotics America/ Macrobiotics Global, 1735 Robinson St, 1874, Oroville, Prescott: David Jackson, Macrobiotics of Arizona, PO Box CA 95965; [email protected]; 530-282-3518 • 12412, Prescott, AZ 86304; [email protected]; 928- Interactive internet courses for home learning. Certified 776-8364 • Counseling, Lectures, Cooking Classes. counselor and cooking teacher career programs. Excellent macrobiotic guidance by phone, in person, and online. Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130, Prescott, AZ 86304; 928-778-3351; [email protected] Palo Alto: Peninsula Macrobiotic Community, First Baptist • Counseling, lectures, cooking classes. Unique Physical, Church, 305 N. California Ave, Palo Alto; 650-599-3320; Personality Iridology and Sclerology diagnosis techniques. www.Meetup.com/MondayGourmetVeganDinners; www. Find toxins (microwave/radiation/drug poisoning, heavy PeninsulaMacro.org • Meatless Monday Dinners 6:00 pm. metals), weakened or clogged arteries, pre-aneurism condi- Celebrating 29 Years! tions. Kushi Institute and Macrobiotics America trained. Palo Alto/Bay Area: Patricia Becker, Nutritional Coun- Sedona: Pearl Pardee, Thai Spices Natural Restaurant, 928- selor and Yoga Instructor; 650-285-1867; Patricia@ 282-0599; www.ThaiSpices.com • “Nutritious Made Deli- YourHealthandJoy.com * Get Your Free Gift at www. cious” Where the healing properties of Macrobiotic meets YourHealthAndJoy.com the rich flavor of Thai cuisine. Available for lunch, dinner and Offsite catering for health conscious dinner group. San Diego: Vibe Tribe Foods; www.VibeTribeFoods.com; 747-777-2065 • Patrick & Jeanne Grosset offer macro/veg- Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center, an food services, education, retreats, weekly Macro Meal www.MindBodyMC.com; [email protected]; 480-607- Packs (delivering to CA, NV and AZ), cooking classes & 7999 • Macrobiotic Counselor. the Body Reset Cleanse.

CALIFORNIA Santa Monica and North Fork: Sanae Suzuki; 310-450-6383; Bay Area/Marin: Meredith McCarty, Healing Cuisine, [email protected]; Website: sanaesuzuki.com • P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525; Macrobiotic Counseling, Private cooking class, Reiki, www.healingcuisine.com • Food Coaching, Cooking Moxibustion, Shiatsu, Bach Flowers Remedy, Aromathera- Classes, Lectures since 1977. Ask me about Multi-Pure py and Yoga for people and animal companions. Water Purifiers. Co-directed Eureka Macrobiotic Center for 19 years, former Associate Editor for Natural Health Santa Rosa: North Bay Macro Group / Stephen Starkweather, magazine, award-winning cookbook author. 1545 Monroe Street, Santa Rosa, CA 95404; 707-542- 9739; [email protected] • Monthly potlucks and Berkeley: Michael Bauce and Marta Serda; Michaelmacro@ social group! See www.northbaymacro.org. gmail.com; 510-717-0112; macroflavor.com • Cooking classes adults/children. Consultations. Food coaching. Westlake Village: Diane Addison, Health Essentials for Natural Living, 4607 Lakeview Canyon #101, Westlake Chico: George Ohsawa Macrobiotic Foundation, PO Box Village, CA 91361, 818-706-1888, 800-653-8881, Diane@ 3998, Chico, CA 95927; www.OhsawaMacrobiotics.com; DianeAddison.com, www.DianeAddison.com • Personal/ 530-566-9765 • publisher of quality macrobiotic books and private macrobiotic natural foods chef; cooking classes. Macrobiotics Today magazine, and conducted the annual Products include safe, traditional, far-infrared Heavenly French Meadows Summer Camp each July, 1970-2016. Heat Saunas, Lympholine Rebounders, water and air filters and hand-poured soywax candles with pure essential oils. Los Angeles area: Macrobiotic B & B; 626-806-1060; [email protected] • Close to all main attractions and beaches. Stay includes macrobiotic meals, also cook- ing classes, and consultations are available from Elizabeth Gamboa, a graduate from Kushi Institute, Level IV. Call for more information. https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 31 FLORIDA IDAHO Miami: Holistic Holiday at Sea, Sandy Pukel, 4500 SW 63rd Hayden Lake: Jill Mikael, Go Mac; [email protected]; 208- Ave, Miami, FL 33155; 305-725-0081; [email protected] 772-6240 • Anusara yoga instruction, macrobiotic cooking • 7-day vegan/macrobiotic cruise to the Caribbean and classes and consultations. Alaska coming in 2022; the ultimate gift for body, mind, and spirit, “Vacation with a purpose.” 50 years’ experience ILLINOIS offering Macrobiotic Counseling. Contact 305-928-1098/ Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Pros- www.holisticholidayatsea.com. pect, IL 60056; 847-590-1221; www.northwestyoga.org • Northwest Yoga – Classes, Workshops, Retreats, Indi- Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly vidual Consultations. Macro; 954-764-6371; [email protected]; www.whollymacrobiotics.com • KI Graduate, Personal Chef, Food Delivery, Classes, Consultations. KENTUCKY Bowling Green: Gretchen Collins, 270-783-8245 or 415-710- High Springs: Bambi Liss, Bambi’s Country Farm Market 3453 (cell), [email protected] • Macrobiotic study & Cafe, 18592 High Springs Main Street, High Springs, group, lectures, workshops, cooking classes, potlucks. FL 32643; 386-454-1600 shop or 954-907-9759 mobile; [email protected]; Bambisfarm.com • Local Produce, LOUISIANA Macro & Vegan Meals, Cooking Classes. New Orleans: Phyllis Parun, Foundation for the Macrobiotic Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East Way; 504-949-8876; [email protected] • E-tutorials, Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067; Meditation, Effortless QI Exercise, Diet, Consultations. [email protected] • Philosopher, writer, scholar, histo- rian, 39 years macrobiotic. MARYLAND Rockville: Michael Rossoff, L.Ac., 51 years experience; Sarasota: Margo Massoud Marver, Wellness Studio, 2434 www.MichaelRossoff.com. Macrobiotic counseling, Wood Street, Sarasota, FL 34237; 941-955-1986; www. lectures and acupuncture. • For counseling call Michael’s emargo.com; [email protected] • Reflexology/ office in North Carolina at 828-258-1883. Also see www. shiatsu treatments, cooking classes, meals, Arbonne con- MacroStudies.com for further teaching in N.C. and online. sultant. Gaithersburg: Susan Beram, The Healthy Chef; 202-255- Sarasota County: Judy & Larry MacKenney, 941-488-9509 9370; [email protected]; www.sites.google.com/site/ or 941-525-4916; www.harmonyhavenhealingarts.com; marylandmacrobiotics; • Potlucks, Lecture Series, Macro [email protected] • Kushi Institute faculty, ASAT Meals to go delivered. certified holistic health counselors, 21-year cancer survi- vor/thriver (free DVD), Aveline Kushi Award recipient, MASSACHUSETTS compassionate macrobiotic counseling, hands-on cooking/ menu planning, personalized workshops, potucks, travel Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton, extensively. MA 02135; 617-562-1110; [email protected]; www.Macrobioticsnewengland.com • Macrobiotic Coun- seling, extensive U.S. travel offering seminars and cooking GEORGIA classes. Strengthening Health Institute and Kushi Institute Atlanta area:Victoria Barayev, CHNC; www.victoriabarayev. faculty member and Macrobiotic Educator’s Association com; [email protected]; 678-437- member. 5668; • Macrobiotic consultations, public andprivate cook- ing classes, potlucks. Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201; 413-464-4772; theberkshirevegan.blogspot.com; HAWAII [email protected] • Cooking Classes, Meals, Big Island: Diane Koerner, 808-651-7988; and Desserts. Will travel. [email protected] for holistic health retreats; www.vrbo.com/90588 for environmentally-safe vacation cottage.

Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI 96822; 808-988-7374; [email protected] • Chef, cook- ing class instructor, nutritional and lifestyle consultant.

32 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com MICHIGAN NORTH CAROLINA Westland: Valerie Wilson, MacroVal, 6106 N Berry Street, Asheville: Michael Rossoff, L.Ac. Macrobiotic Association, Westland, MI 48185; 734-722-4553; www.macroval.com; 52 Rollingwood Road, Asheville, NC 28805; 828-258- [email protected] • Hands-on cooking classes since 1997. 1883; www.MichaelRossoff.com; www.MacroStudies.com Lifestyle counseling, Instructional DVDs/recipes, Food to • 51 years experience as counselor, teacher and healer with go, Pot luck dinners, holiday events, Author “Perceptions macrobiotics. Also acupuncture and Chinese herbs. Special In Healthy Cooking.” Hosts “Healthy Cooking with Mac- classes. roVal” radio show on BodyMindSpiritRadio.com. Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive, MINNESOTA Asheville, NC 28805; www.greatlifeglobal.com; 828-299- 8657 • International Macrobiotic Teachers-Counselors, Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP, Licensed Nutritionists, Authors, Aveline Kushi Award Minneapolis, MN 55416; 612-834-1476; 952-915-1476; Recipients, offer consultations, classes, and seminars www.kushiskitchen.com; [email protected] • worldwide. Lino, a Licensed Massage-Bodywork Thera- Longdistance macrobiotic certified health coaching, Cook- pist, Member of Kushi Institute Macrobiotic Educators ing DVDs, author. Association, is Multi-lingual.

MISSOURI Saluda: Holistic Holiday at Sea, Sandy Pukel and John California: William Worden, 316 West Main Street, Califor- Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989 nia, MO 65018; 573-353-0391; [email protected] • or 305-725-0081; www.holisticholidayatsea.com • Vaca- Understand macrobiotics? 52 years experience to help you, tions with a Purpose: Relaxing, Educational and Spiritual. non-credo, Ohsawa-style consultations, cooking classes, The Ultimate Gift for your Body, Mind, and Spirit. overnight stays for travelers possible. “Unless life is lived for others, it is not worthwhile.” Mother Theresa. NORTH DAKOTA Fargo: Tochi Products Health Food and Specialty Products, NEW MEXICO 1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700 Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro; • Health foods, specialty products, organic merchandise, [email protected]; www.absolutelymacro.com; 505- macrobiotic essentials. 474-3896 • Individualized cooking instruction, macrobiotic counseling, Strengthening Health/Philadelphia Graduate; OHIO PCRM certification. Cleveland: François Roland, Cleveland Macrobiotic Center, 1793 Radnor Road, Cleveland Heights, OH 44118; NEW YORK 216-371-3222; ClevelandMacrobiotics.org; Manhattan, NYC: Carol Anne Wasserman, www.GetHealthy- [email protected] • Macrobiotic health counseling, WithCarol.com • Specializing in weight loss via the use of lecture programs, cooking classes. whole and natural foods. Fad diets don’t work; eating well does! Visit website for more info and delicious recipes. Cleveland/Columbus: Osbon Woodford, 2273 Riverside Drive, Lakewood, OH 44107; 216-280-0714; fax 216-221- New York City: Dan Becker, TCM Certified; 212-496-6200, 0565; [email protected] • Macrobiotic/spiritual 646-812-7810; www.holisticchef.biz, [email protected] counseling, cooking classes, massage, shiatsu. • Macrobiotic Consultations / Holistic Chef Services . Columbia Station: Harriet Bhumi Russell, Bhumi’s Yoga New York City: Marcia Berry; [email protected]; 347- & Wellness Center, 19322 East River Road, Columbia 429-0997 • Macrobiotic counseling. I make house calls. Station, OH 44028; 440-236-6366; www.BhumiYoga. Cooking classes. Workshops throughout NYC. Visit my com; www.BhumiInternational.com • Lifestyle Coaching, website at www.berryhealthyeating.com. Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.

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https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 33 Philadelphia: Denny Waxman and Susan Waxman, 1940 S INTERNATIONAL 10th Street, Philadelphia, PA 19148; 267-334-6940; www. dennywaxman.com; [email protected] AUSTRALIA—Perth: The Great Life Cooking School and • Macrobiotic counseling—Feeling better, naturally. Call Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Peli- now to see if Denny or Susan can help you in person or can Ramble, Yangebup 6164, West Australia; 08-9414- by Zoom. Authors of “The Ultimate Guide to Eating for 9992; www.thegreatlife.com.au; [email protected]. Longevity.” au • Cooking Courses, Macrobiotic Counseling, Potlucks, Accredited Journey Practitioner. Philadelphia: Strengthening Health Institute, 1940 S 10th Street, Philadelphia, PA 19147; [email protected]; AUSTRALIA/WORLDWIDE---Green Ritual; +61 433 215-238-9212; www.strengthenhealth.org • Strengthening 782 576; [email protected] • Traveling Health Institute offers a wide-range of educational pro- macrobiotic health counselor, tailoring nutrition and grams to support and nurture your personal or professional lifestyle plans to suit you. Servicing worldwide via Skype. macrobiotic practice. Home visits available when in your area.

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WASHINGTON Seattle: Michael W. Chen, Starched Press, P.O. Box 30783, Seattle, WA 98103-0783; [email protected] • Re- To advertise, contact: writes, scripts, treatments, ideas, illustrations. Macrobiotics Today WISCONSIN Pleasant Praire: Dr. Jay Stone, D.C.H., M.B.A., Pleasnat Praire, WI 53158; 773-665-4623; www.DrJayStone.com • Clinical Hypnotherapy, Macrobiotic counseling, instruc- tion, cooking classes. 530-566-9765; [email protected] or: www.OhsawaMacrobiotics.com

34 Macrobiotics Today • AUTUMN 2020 https://OhsawaMacrobiotics.com ood to Nourish F & G uition ratitu Int de

Nourishing their Dream Fond, warm remembrances of this couple, the love and nourishment they shared! Herman and Cornellia Aihara We honor their spirit in our work.

Principled Natural Food

Supreme Judgment… is absolute and universal “ love that embraces everything and turns “ every antagonism into complementarity. - Herman Aihara

Eden Foods Clinton, Michigan 49236 edenfoods.com 2020 Eden Foods 10744 2020 Eden Foods ©

https://OhsawaMacrobiotics.com Macrobiotics Today • AUTUMN 2020 35 George Ohsawa Macrobiotic Foundation PRESORTED 1277 Marian Avenue STANDARD Chico, CA 95928-6914 U.S. POSTAGE PAID https://OhsawaMacrobiotics.com CHICO, CA PERMIT No. 1709

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